WELCOME to the latest instalment of the new cooking column on the County Gazette website entitled 'Guest in the Kitchen'.

This week, Richard Guest, the head chef at Augustus Restaurant in Taunton shows us how we can bask in 'Yorkshire Glory'.

Talking about this recipe, Richard said: "This is only my second attempt at this recipe column malarkey, so on face value this recipe might seem a bit lack lustre; lacking in ingredients and technique, overly simplistic.

"But as we recently opened the Augustus for Sunday lunches, I discovered that even some of the guys in my team hadn’t experienced the glory.

"The high five experience. The kudos even; that comes with pulling the perfect yorkies out of the bag.

"In fact the word on the street is most people just buy them. Like powdered gravy it’s become the norm.

"We have been hoodwinked into buying convenience yorkies, and quite frankly you’re are missing a treat if you do not make a really thing.

"A proper Yorkshire pudding should be crisp on the out side and moist inside, like a good choux bun.

"This recipe is in old money, because that’s how it came to me 30 odd years ago and it’s not broken."

What you need:

- 1/2 pound plain flour. Sifted.

- 3 decent medium eggs.

- 1 pint whole milk.

- Salt and white pepper.

How to make your Yorkshire Puddings:

You don’t need to invest in a Yorkshire pudding tray, individual tin foil tart moulds or even one big one will do just fine.

Whisk the flour and eggs to a paste, then slowly add the milk until you it’s all incorporated.

Season with a pinch of salt and white pepper, then strain through a sieve. Pre- heat your oven to 180.

Put a table spoon of sunflower oil in each mould, the recipe will make 10, and you will eat them all!

Pre heat the moulds for 10 minutes then carefully pour in some batter into each mould, so they’re about half full, then return to the oven and leave undisturbed for 30 minutes, until evenly browned and crisp.

Give them a minute to cool slightly, then take them out of the mould and on to A wire rack.

When the rest of your meal is good to go give them a two minute flash through the oven then, bask in your Yorkshire glory.